Additive Conversion Chart

[shoprat53]

I just always figure 3 tsp to A table spoon that is were I get the 1 tho and 2 tsp.

[johnsbrewhouse]

shoprat53 You are correct, there are 3 tsp in 1 TBSP

[shoprat53]

So 5 pounds at A tsp. per pound would be 1 Tbl. And 2 Tsp. Not 2 Tho spoons.

[johnsbrewhouse]

shoprat53 That is where I would calculate it at if I were measuring it by tsp. I use grams or ounces when I calculate, you get a better measurement and the chart is much more accurate with that. By weight 22.5 grams or .80 ounces.

[shoprat53]

Not saying it is more accurate just saying if you are going to give measurements in Tbl. and Tsp. then be consistent. 1 Tsp. Per pound does not work out to 2 Tbl. For A 5 pound batch of snack sticks or cured sausage.

[marzig20]

johnsbrewhouse Professional bakers always measure critical dry ingredients by weight. There can be a large variation measuring by volume. I always scale my dry ingredients when reducing for small batches.

[johnsbrewhouse]

marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.

[Dr_Pain]

johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system

[marzig20]

Dr_Pain That’s funny!!

[bocephus]

Jonathon Thanks Jonathan, very useful.

[jac1]

I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks

[jac1]

Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.

[jac1]

Thankyou.

[dncerdmann]

Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?

[YooperDog]

dncerdmann carrot fiber has about 14X the water holding power which will give you a juicier product compared to sure gel. That is one of the reasons it is recommended for fresh sausage.